1 qt. peaches
1/2 c. sugar
2 tbsp. flour
1/2 tsp. ground nutmeg
Dash salt
3 tbsp. butter
1/2 tsp. fine shredded lemon peel
4 tsp. lemon juice

Prepare and roll out pastry. Line a 9 inch pie plate. Drain peaches, reserving 1/2 cup syrup. Cut peaches into large slices.

In saucepan, stir together sugar, flour, nutmeg, salt and reserved syrup. Cook and stir until mixture is thick and bubbly. Remove from heat. Stir in butter, lemon peel, lemon juice. Add drained peaches.

To prevent overbrowning, cover edge with foil. Bake at 375 degrees for 20 minutes. Remove foil and bake 25 to 30 minutes more or until golden brown.